START TO FINISH: 30 minutes MAKES 4 servings
6 ounces dried soba (buckwheat noodles) or multigrain spaghetti
2 cups frozen shelled sweet soybeans (edamame), thawed, or one 15-ounce can black beans, rinsed and drained
21⁄4 cups coarsely chopped peaches or nectarines (3 medium)
1 large red sweet pepper, seeded and cut into bite-size strips
1⁄4 cup sliced green onions (2)
1⁄4 cup rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
1⁄4 cup sliced almonds, toasted
1 In a large saucepan cook soba according to package directions; drain in a colander. Rinse with cold water; drain again. Transfer to a large bowl.
2 Add edamame, peaches, red pepper, and green onions; toss to combine.
3 For dressing, in a small screw-top jar combine vinegar, soy sauce, sesame oil, and ginger. Cover and shake well. Drizzle dressing over soba mixture; toss to coat. Sprinkle with almonds.
PER SERVING: 368 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 632 mg sodium, 55 g carb., 9 g fiber, 18 g pro.
tip
Peaches and nectarines are often used interchangeably, but they are unique fruits. Peaches have a fuzzy skin; nectarines are smooth. Nectarines have twice the vitamin A and more vitamin C and potassium than peaches.
